Pimento and Jalapeno Cheese

Submitted by Ambervim

"I never liked pimento cheese until I moved south and had some made fresh. All the difference. I like this as it gives a kick with the jalapeno. The red bell pepers can be roasted fresh or from a jar. This recipe will work well on a picnic as there is no mayo. To use as a dip, increase the yogurt."

 

• Ready In: 15mins
• Ingredients: 8
• Yields: 64 Oz

ingredients

• 24 ounces cheddar cheese, shredded (for me, sharper the better or use a few different ones)
• 8 ounces cream cheese, softened
• 14 ounces pimiento, drained and diced
• 12 ounces red bell peppers, roasted and cleaned (optional)
• 1⁄2 cup jalapeno pepper, drained and sliced
• 1⁄4 cup plain yogurt
• 2 tablespoons Worcestershire sauce (optional)
• garlic (optional)

directions

1. If all the ingredients won't fit in your food processor, scale the recipe down.
2. Process the cream cheese, and everything after it by pulsing 5 to 6 times or to desired consistency.
3. Place in a bowl. Add cheese. Blend well.
4. Cover and chill up to 1 day.
5. Serve with crackers or bread. Nice for tea sandwiches.